Category Archives: Pies

Autumn in New York Cream Pie

Today it is Athanasia’s father’s birthday! So, Happy Birthday George! What better way is there to share the joy of a birthday than making a birthday treat? When Athanasia (my better half) and I were discussing the options for a sweet treat, I came up with this idea. I will admit, Athanasia was a little bit hesitant (because of her dislike for cinnamon) so she said to me: “sell me on it”. Well, I am proud to say after she tried it she is not only sold on it, but is a believer! Try it for yourself, it’s the perfect autumn treat!

First you will need to prepare a cinnamon hazelnut cream (for a recipe click here).

Pre-heat oven to 150° Celsius (302° F)

Add the following ingredients to a high-powered blender (like a Vitamix). Begin on a slow speed gradually increasing the speed to the highest setting.

  • 1/4 cup raw almonds
  • 1/4 cup roasted and salted peanuts
  • 1 1/2 cup raw cashews
  • 6 dates – remove pits
  • 1/4 cup agave syrup

Once mixture is almost smooth, spread in a pan like a crust. You may use a circular or rectangular pan. We used a 27 cm by 18 cm glass pan (about 10 inches by 7 inches)

You will want to bake this crust for 5 to 7 minutes at 150° Celsius (302° F) to bring the excess moisture to the top of the crust. Pull the crust out of the oven and attempt to soak up the excess moisture off the top of the crust using paper towels or cloth.

Turn the oven’s temperature down to 100° Celsius (212° F).

Put the crust back in the oven at 100° C (212° F) for 20 to 25 minutes. The crust will still feel soft and should not be browning very much at all around the outside edges.

Take crust out of the oven and let it cool to harden for 10 to 20 minutes. Cover with cinnamon hazelnut cream, cover and place in refrigerator overnight. We doubled the recipe for the cinnamon hazelnut cream for this purpose. This is mouthwatering!

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Green Tart with Vegan Blue Cheese

The most effective  inspiration is the deadline they say. We had some broccoli that was starting to look not as fabulously green. It was making me nervous ,yet inspired!

I always wanted to make a tart, open salty pie or quiche lorraine as some call it! I was afraid of making the crust. You see those amazing wavy golden crusts and you get intimidated to a point! However, we owe it to ourselves to face our fears, don’t we?

We certainly owe ourselves a perfect tart so here you go:

Ingredients:

For the crust (which is very easy by the way)

  • 320 grams of all purpose self-raising gluten-free flour ( 2 1/3 cups)
  • 225 grams of vegan butter cold, straight from the fridge (7 Tablespoons)
  • a pinch of sea salt
  • a teaspoon of sugar
  • 12 Tablespoons of cold water

In a bowl, mix the flour, sea salt, sugar and butter. Work with your hands until the butter and the flour are mixed. It is crumbly, I know, but now you will pour spoon by spoon the cold water and you will keep working with your hands and fists, lovingly handling the dough until it becomes consistent. We always put parchment paper between the pan and the food because we are trying desperately to reduce the amount of washing we have to do (we do not have a dishwasher of course). So move the dough in a tart pan (ours is 26 centimeters and this amount of crust was ideal) and patiently spread it to cover the whole pan. With a fork poke the crust so that it can bake nice and evenly; the heat can distribute throughout the crust this way. Put it in the oven at 160° Celsius (320° F) for 10 to 15 minutes to pre-bake it. The crust is about done when it blushes a bit and gets a hint of color. Take it out of the oven, set it aside, good job!!

For the contents of this pie you will need:

  • 1 leak
  • 5 green onions ( the ones we bought were small , i don’t know how yours are!)
  • 1 green pepper
  • 2 cups chopped white mushrooms
  • 3 broccoli (which were also rather small, we shop for organic produce so they are tiny and cute)
  • a pinch of cumin
  • olive oil

Chop the leak, green onions, pepper, and 2 cups of mushrooms. I boiled the broccoli in very hot boiling salty water for about 5 minutes. Then, I removed it from the water and chopped the flowery part off them and discarded the stems. You can mash the juicy green part in a Vitamix or blender to put it in the stuffing if you would like 🙂

Coat a frying pan with olive oil and heat it up over medium heat on the stove. Place the fine chopped green onions and the leak in the frying pan. Soften them up by sizzling them and then throw in the mushrooms with the peppers and a pinch of cumin (which makes the mushrooms taste amazing). When everything is mostly soft, remove from the heat, add the broccoli and broccoli mash then mix it well together. Add 8 tablespoons of the amazing blue cheese Jake made and make sure the stuffing is juicy!

Spread this mixture on top of the crust, insert in oven, bake for 10 to 15 minutes at 160° Celsius (320° F) until the crust turns a golden brown color!

Take out of the oven, sprinkle vegan Parmesan cheese generously on top and enjoy with no regrets because broccoli is super healthy!

NOTE: if you are too busy or simply too bored to make the blue cheese, you can use  cream from almonds or rice, but you will need something creamy 🙂

Just Like Heaven Cream Pie

We offered this pie to non-vegetarian friends and they are still thinking about it! So I suppose that means it was somewhat good! It is like a small victory when people love what you made, especially if you are trying to prove to them healthier food is not just salads!

Here is how to make it 🙂

We used a 24 centimeter round cake pan ( 9.5 inches) but the pie came out too thin! (Learn from our mistakes) I would suggest you either use a smaller pan or double the recipe so it is even better 🙂

Ingredients:

For the crust

  • 1 cup of raw almonds
  • 10 dates without the pits
  • 1/4 cup water

For the cacao hazelnut cream click here

For the vanilla frosting click here

And for the magic:

  • 1 cup of roasted salted peanuts, smashed or chopped into smaller pieces

Mix the almonds and the dates in a high powered blender or food processor if you soaked the dates first (we used a Vitamix) with the water. Spread the crust on the bottom of the pan and put it in the oven at 160° C (320° F ) for about 10 minutes, until it has a thicker texture.

Make the delicious, amazing cacao hazelnut cream of which I am also still thinking about and spread it on top of the crust. Put it in the fridge for a few hours to get it steady and standing! After a few hours of patience, sprinkle the magic… I mean the peanuts.

Then, on top of the peanuts pour the vanilla butter-cream frosting!

The flavor is absolutely amazing! You can either store it in the freezer to really keep it together or the refrigerator if you do not like frozen treats.

I hope you try it, and if so I will wait for your comments!